Honey Cheesecake

Milk Crust

In a blender, grind the graham cracker crumbs to obtain a fine powder

Add the butter and mix until well combined

Assemble the crust by lining the bottom and sides of the springform pan

Level with a spatula

Reserve in the refrigerator

Filling

1

Preheat the oven to medium temperature

In a food processor, blend the ricotta with the cream cheese until smooth

Add the honey and caramel, blending until well combined

Add the eggs one at a time, beating after each addition

Add the lemon juice and vanilla extract, blending until well combined

2

Reassemble the cheesecake and place it in the oven for 50 minutes or until the filling is slightly firm

3

Remove from the oven and let cool on a wire rack

Cool completely before refrigerating for at least 3 hours

To serve, remove the sides of the springform pan and drizzle with honey over the cheesecake.